The students will be able to: 11.3.12.C: Evaluate sources of food and nutrition information.
11.3.12.D: Critique diet modifications for their ability to improve nutritionally-related health conditions (e.g., diabetes, lactose-intolerance, iron deficiency).
11.3.12.E: Analyze the breakdown of foods, absorption of nutrients and their conversion to energy by the body.
11.3.12.F: Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.
1. After logging the food intake diary for three days, what was the biggest discovery you made about your intake?
2. Evaluate and compare a typical restaurant meal and a homemade meal. Consider the caloric intake, cost and nutrient value of each. Discuss each of these factors. Which would you prefer? Why?
3. How can you use technology to monitor dietary needs? Can you locate at least three or four free applications or internet programs that can assist the average person to promote a healthy lifestyle?
4. Work as a group collaboratively to change a 2,200 calorie per day to an 1,800 calorie per day diet for a woman, Be sure to discuss specific nutritional needs as you decide the CHO, PRO, and FAT intake.
Listserv Link:
This link will be provided when implemented through TCMC.
Objectives:
The students will be able to:11.3.12.C: Evaluate sources of food and nutrition information.
11.3.12.D: Critique diet modifications for their ability to improve nutritionally-related health conditions (e.g., diabetes, lactose-intolerance, iron deficiency).
11.3.12.E: Analyze the breakdown of foods, absorption of nutrients and their conversion to energy by the body.
11.3.12.F: Evaluate the application of nutrition and meal planning principles in the selection, planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.
Multimedia:
http://www.mayoclinic.com/health/nutrition-and-healthy-eating/MY00431/TAB=multimediahttp://www.cpc.unc.edu/projects/nutrans/presentations
http://www.truveo.com/tag/Caloric%20intake
http://www.mypyramid.gov/audiovideo/AVindex.html
http://www.mypyramid.gov/global_nav/media_animation.html
Nutrition labels at http://medicalnewstoday.healthology.com/hybrid/hybrid-autodetect.aspx?content_id=4868&focus_handle=healthy-aging-nutrition-fitness&brand_name=medicalnewstoday
USDA new guidelines http://www.choosemyplate.gov/
Resources:
My Pryamid.gov at http://www.mypyramid.gov/professionals/pdf_food_intake.htmlEUFIC at http://www.eufic.org/index/en/show/consumers/
Calorie Calculator at http://www.mayoclinic.com/health/calorie-calculator/NU00598
Fast Food Caloric Choices article at http://www.businessweek.com/lifestyle/content/healthday/635275.html
NIH at http://www.nih.gov/researchmatters/march2009/03022009weightloss.htm
PEW Research Institute at http://pewresearch.org/pubs/309/eating-more-enjoying-less
Energy Needs worksheet at http://teachhealthk-12.uthscsa.edu/curriculum/nutrition-aging/pa08pdf/0802B-all.pdf
Lessons:
Fast Food Lesson at http://www.pbs.org/newshour/extra/teachers/lessonplans/health/nutrition.html
NIH Lesson Plans at http://science.education.nih.gov/supplements/nih4/energy/guide/guide_lessons_toc.htm MUNCHING MICE**
You are what you eat at http://teachhealthk-12.uthscsa.edu/curriculum/nutrition/nutrition.asp
Teach-nology lesson plans on Nutrition at http://www.teach-nology.com/teachers/lesson_plans/health/nutrition/
Organizations:
Open Directory at http://www.dmoz.org/Health/Nutrition/Organizations/WHO at http://www.who.int/nutrition/en/
Eat Right at http://www.eatright.org/
PH Partners at http://phpartners.org/nutrition.html
Food and Nutrition Organizations at http://search.ezilon.com/united_states/health/nutrition/food_and_nutrition_organizations/index.shtml
Discussion Board Topics:
1. After logging the food intake diary for three days, what was the biggest discovery you made about your intake?2. Evaluate and compare a typical restaurant meal and a homemade meal. Consider the caloric intake, cost and nutrient value of each. Discuss each of these factors. Which would you prefer? Why?
3. How can you use technology to monitor dietary needs? Can you locate at least three or four free applications or internet programs that can assist the average person to promote a healthy lifestyle?
4. Work as a group collaboratively to change a 2,200 calorie per day to an 1,800 calorie per day diet for a woman, Be sure to discuss specific nutritional needs as you decide the CHO, PRO, and FAT intake.
Listserv Link:
This link will be provided when implemented through TCMC.